SAN FRANCISCO (CBS SF) - Born and raised in Seattle, Wash., Executive Chef Kevin Scott brings more than a decade of culinary experience, both as a chef and as a food stylist, to Tratto. After getting his start at Traci Des Jardin's Jardinière, and honing his skills alongside renowned Bay Area chefs such as Loretta Keller at Bizou, Jessica Boncutter at Bar Jules and Jennifer Biesty at Scala's Bistro, Chef Scott has developed a simple yet sophisticated signature style that highlights his exceptional technical skills, keen attention to detail and deep appreciation for fresh, seasonal foods.

After 15 years of working as a fashion stylist in New York and Los Angeles, Chef Scott found himself in the heartland of Italy shooting food pilots for public television. While working alongside Italian grandmothers and farmers at local markets, he discovered his passion for cooking. In Italy, Chef Scott also met local chefs who encouraged him to follow his dream and start cooking full time. Subsequently, Chef Scott moved to San Francisco in 2002 to build his foundation at some of the city's most iconic restaurants.

Throughout his culinary career, Chef Scott's mission has been to develop strong relationships with the very best local farmers and purveyors in order to bring the ingredient-driven, farm-to-table approach he first learned in Italy to a larger audience. On any given day, Chef Scott may be found sourcing the best possible ingredients from a plethora of farmers' markets throughout the Bay Area to create food at Tratto that is unassuming, delicious and reflective of the Italian spirit.

Chef Scott, who is also executive chef for The Marker, the boutique hotel next door to Tratto, has crafted a menu of small plates featuring rustic Italian cuisine prepared using fresh, seasonal ingredients that reflect the offerings at local farmer's markets. The menu features an array of dishes such as house-made pastas and sausages, pizza, seasonal vegetables and seafood that are prepared with as little manipulation as possible, ranging from slow-cooked braises to "à la minute" cuisine. Tratto also offers a wide selection of traditional small-plate antipasti, entrees served family-style, seasonal side dishes, and classic Italian desserts including ice creams, gelatos and sorbets.

Prior to arriving at The Marker Hotel and Tratto, Chef Scott served as executive chef at The Big 4 in San Francisco and chef at the Hog Island Oyster Company. When Chef Scott isn't behind the stove at Tratto you can find him entertaining guests at his home in San Francisco, working as an editorial and cookbook food stylist, or on the beach with his dog, Bacon…YES "BACON"!

Chef Scott and I met in the Tratto kitchen for our Foodie Chap chat. Chef made a tasty dish from his approachable and rustic Italian menu: Bucatini With Pancetta & Chilli Flake. The recipe for this delish dish is featured below. Tratto - as Chef puts it "is a modern trattoria with a rustic soul" and is now open for dinner and taking reservations. Treat yourself to a seat soon.

GRAZI!

-Liam

 

Executive Chef Kevin Scott's Bucatini
with Pancetta and Chili Flake
 
Yield: 1 pound pasta, serves 4
 
Ingredients:

• 1 lb. pancetta cut into matchsticks
• 2 T olive oil
• 1 tsp chili flakes
• 3 red onions diced small
• ½ cup red wine
• 2 lb. canned tomatoes, drained of liquid
• 2 T chopped rosemary
• sea salt and freshly ground pepper
• 1 lb. dried bucatini
• 6 oz. grated pecorino romano
• small handful fresh oregano

 
Directions:

Place the pancetta, oil and chili flake in a saucepan. Place over medium heat and fry until pancetta becomes crisp, then add the onions and rosemary. Continue to fry until the onions become light brown and crisp. Add the red wine and reduce until it disappears. Add the tomatoes and the oregano. Bring to boil then simmer for at least 45 min. Check for salt.

Cook the bucatini in abundant amount of salted water. Drain the pasta and add to the sauce. Mix, add the pecorino and serve.

 
For more on Tratto or The Marker Hotel, visit: